Search
The Cook Book

Mediterranean Salmon Risotto Recipe

Home » Written Recipes » Recipes » World Cuisines » Mediterranean » Mediterranean Salmon Risotto Recipe
Mediterranean Salmon Risotto

Ingredients

  • 4 Mediterranean Salmon by Sea Cuisine
  • 4 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 1 ½ cups rice
  • ½ cup white vinegar
  • 4 cups chicken stock
  • ½ cup freshly grated Parmesan cheese

Directions

Preheat the oven to 375 degrees F. Lightly oil a baking dish and add the salmon. Bake for 30 mins, then remove from the oven.  Meanwhile, in a wide saucepan warm the butter over medium heat and add the chopped onion. Stir it until translucent, about 4 mins. Then, add the rice and stir until it is coated with butter. Add the vinegar and to the pan to deglaze the bottom of the pan. Simmer until the vinegar  is evaporated. Then, add ½ cup of the chicken stock and gently stir it into the rice until it is completely absorbed. Continue adding the chicken stock by the ½ cup until it is all absorbed. About 15 mins. Then, stir in the Parmesan. Divide rice among four bowls and serve topped with the salmon!

You May Like

smoothie banana

Banana Smoothie

Throw a few frozen bananas into a blender cup along with the peanut butter, soy milk, greek yogurt, honey, and salt. Blend until smooth.

Latest Recipes

Top 10

Chefs Biography

Seafood Alfredo dip

Seafood Alfredo Dip Recipe

Melt the butter in a pan over medium heat. Whisk in the flour and cook to make a smooth paste about 5 mins and gradually stir in the heavy cream.

Citrus Baked Fish

Citrus Baked Fish Recipe

Pre-heat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray. Place salmon fillets in the baking dish. Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended.

Crab and Lobster Stuffed Mushrooms

Crab and Lobster Stuffed Mushrooms Recipe

Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet. Mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crab meat, lobster and garlic in a medium bowl.

Samosa Chaat Recipe ccexpress

Samosa Chaat

Ingredients: For Samosa Wrap: Maida 1/2 kg White cumin 1

Almond Butter ccexpress 1

Almond Butter

Ingredients: 4 Tablespoons almond 1 Tablespoon flour 1 Tablespoon olive

Beef Stock ccexpress

Beef Stock

Ingredients: 1.5 lb shin of beef, cubed 2 onions, chopped

recipe image legacy id 202451 12

Chicken tikka masala

Heat the oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden. Add the paste and peppers, then cook for 5 mins more to cook out the rawness of the spices. Add the chicken and stir well to coat in the paste. Cook for 2 mins, then tip in the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through. Remove the lid, stir through the mango chutney, cream and yogurt, then gently warm through. Season, then set aside whatever you want to freeze (see tips, below). Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

chicken sweetcorn tacos

Chicken & sweetcorn tacos

Combine the flour with half the oil and a small pinch of salt in a bowl. Pour over 125-150ml warm water, then bring together into a soft dough with your hands. Cut into six equal pieces, then cut four of the pieces in half again, so you have eight small pieces and two large. Roll all the pieces out on a floured work surface until they’re as thin as you can get them.

Heat a dry frying pan over a medium-high heat and cook the small and large tortillas for 2-3 mins on each side until golden and toasted (do this one at a time). Leave the large tortillas to cool, then cover and reserve for use in the lunchboxes (see tip below). Keep the small tortillas warm in foil.

Sprinkle the taco seasoning over the chicken in a bowl, and toss to combine. Toss the cabbage with the lime juice, half the coriander and some seasoning in another bowl, then leave to pickle.

Meanwhile, heat two frying pans over a high heat. Divide the remaining oil between the pans and fry the sweetcorn and a pinch of salt until sizzling and turning golden, stirring occasionally – you want the sweetcorn to char slightly, as this adds flavour, so you may need to leave it to cook undisturbed for a bit. While the sweetcorn cooks and chars, fry the chicken in the larger pan until cooked through and golden (you may need to do this in batches).

Tip the black beans and garlic into the sweetcorn and stir to warm through. Squeeze over two of the lime wedges.

Reserve two spoonfuls each of the chicken (about 1 chicken breast) and sweetcorn mix for use in the lunchboxes (see tip, below), then serve the rest in bowls alongside the cabbage, yogurt, lime wedges, remaining coriander, chilli sauce and tortillas for everyone to dig into.

sticky chicken chorizo skewers

Sticky chicken & chorizo skewers

Whisk the olive oil, vinegar, thyme, paprika, garlic and 2 tbsp honey with plenty of black pepper. Pour ¾ of the marinade over the chicken and chorizo, reserving the rest to glaze the skewers later. Marinate for at least 2 hrs or overnight. Whisk the leftover 1 tbsp honey into the reserved marinade.

To make the flatbreads, mix the flour, olive oil, salt and yeast in a large bowl. Add 700ml water and knead to a rough dough. Tip onto a floured work surface and knead for 10 mins until smooth and elastic. Transfer to an oiled bowl and cover. Leave to double in size, about 1 hr.

Knock the dough back and divide into 16 small balls about 140g each. Roll each out on a floured work surface until a few millimetres thick and about 20cm wide. Heat a dry frying pan on a medium high heat and cook the dough for 3-4 mins until golden underneath and large bubbles start forming. Flip and cook for 1-2 mins more until lightly golden. You can keep the flatbreads warm in a low oven or on the barbecue, wrapped in foil.

Thread the chicken, chorizo and peppers onto eight large or 16 small metal skewers. Season with salt. Light a barbecue, let the flames die down and the coals turn ashy white, or heat the grill to medium high. Grill the skewers for 8-10 mins, turning every few mins until the chicken is cooked through. Use the remaining marinade to glaze the meat when turning.

With a fork, slide the meat and peppers off the skewers on to the flatbreads. Serve sides separately for guests to assemble their own kebabs.

the ultimate chilli

Next level chilli con carne

Heat oven to 140C/120C fan/gas 1. Over a high heat, toast the whole chillies on all sides until you can smell them cooking, then remove and set aside. Keep the pan on the heat and toast the peppercorns, cumin seeds and coriander seeds until they just start to change colour, then grind to a powder using a pestle and mortar or spice grinder. Mix with the smoked paprika and oregano (this is a standard tex-mex seasoning), then set aside.

Return the casserole to the heat, add half the oil and heat until shimmering. Fry the beef in batches, adding more oil if you need to, until it’s browned on all sides, then set aside. Fry the onions in the pan over a low heat for about 8 mins until soft and golden, then add the garlic and cook for 1 min more. Working fast, add the meat and juices, the spice mix, tomato purée, peanut butter and coffee to the pan and cook for 2-3 mins, stirring to coat the meat until everything is thick and gloopy, then pour in the vinegar and stock.

Add the toasted chillies back into the casserole, along with the bay leaves, cinnamon and some salt. Bring to a simmer and stir well, then cover with the lid and cook in the oven for 3hrs, stirring occasionally, until the meat is very tender but not falling apart. Take the casserole out of the oven, put back on the stove and remove the lid. Simmer the sauce for 5 mins, then stir in the semolina flour and simmer for 2-3 mins more. Finely grate over the chocolate, stir through with the beans and simmer for a minute more to heat through. Fish out the chillies, then leave everything to rest for at least 15 mins.

Bring the pan to the table. Serve with bowls of accompaniments and the chilli paste (see tip below) to add heat.

Most Popular Recipes